Steamed Muthiya

Servings: 4
divider
Ingredients
  • 1 cup Wheat flour
  • ¼ cup Gram flour
  • ½ cup Jowar flour
  • ¼ cup Semolina
  • 3 tbsps Oil
  • 2 tsps Chillies (crushed to taste)
  • 2 tsps Ginger (crushed)
  • 1 tsp Garlic (crushed)
  • ½ cup Green coriander (finely chopped)
  • 2 tsps Ground coriander/cumin mix
  • 2 tsps Salt (or to taste)
  • 2 tsps Sugar
  • ¼ tsp Red chili powder (or to taste)
  • ½ tsp Garam masala
  • ¼ tsp Turmeric
  • 1 tsp Whole cumin
  • ¼ tsp Asafoetida (hing)
  • 2 tbsps Plain yogurt
  • 1 tsp Lemon juice
  • ¼ tsp Baking soda
  • 2 cups Preffered vegetables ( finely chopped cabbage; grated dudhi (bottle gourd); mixture of 1½ C grated zucchini and ¼ C finely chopped fresh dill; mixture of 1½ C finely chopped spinach and ¼ C green fenugreek leaves (methi).)
Instructions
  1. Mix all the ingredients together, with preffered vegetables and make a soft mixture.
  2. Prepare a steamer.
  3. Make 6 logs or spread ½ inch thick layer of the mixture in greased plates.
  4. Steam for 25 minutes.
  5. Cool and cut into small chunks.
Tempering
Ingredients
  • 2 tbsps Oil
  • 1 tsp Mustard seeds
  • 2 tsps Sesame seeds
  • ¼ tsp Asafoetida (hing)
  • 1 Green chili (sliced)
  • 8 Curry leaves
  • 2 tbsps Water
  • 1 tsp Sugar
  • Chopped green coriander and grated coconut (for garnishing)
Instructions
  1. In a large frying pan, do the tempering: heat oil, add mustard seeds first. When it crackles, add sesame seeds, hing, chilies and curry leaves.
  2. Sauté for 30 seconds then add water and sugar.
  3. Heat for 30 seconds then add the steamed muthiyas.
  4. Toss and stir-fry on medium heat until a little crispy.
  5. Empty into a serving bowl and garnish.